"I created this recipe by experimenting with some of my favorite ingredients," Mary Te Selle writes. "Served with a fruit or vegetable salad, this is one of my favorite fast meals for two. Broccoli or even zucchini can be substituted for the asparagus when it isn't in season."
PASTA AND ASPARAGUS
2 tablespoons olive oil
1 pound asparagus
1/2 cup whipping cream
1/2 cup milk
2 tablespoons butter
3 tablespoons flour
1/2 pound angel hair pasta or capellini
Grated Parmesan cheese
Place water in large kettle with dash salt and 1 tablespoon olive oil. Bring to boil for cooking pasta later.
Slice upper 2/3 of asparagus stalks into 1/2-inch crosscut pieces, discard remaining tough stems. Heat remaining 1 tablespoon olive oil in skillet and stir-fry asparagus just until tender-crisp and bright green.
In heavy saucepan, heat whipping cream, milk and butter until just beginning to boil. Mix flour with enough water to make thick, free-flowing paste. Whisk into hot mixture gradually. Heat just until thickened, adding a little more milk if too thick.
Cook pasta in boiling salted water about 2 to 3 minutes. Drain well. Combine with asparagus and cream sauce. Season to taste with garlic powder and pepper. Sprinkle generously with Parmesan cheese. Makes 4 to 6 servings.
--MARY TE SELLE